My blog is turning into a “how to use” x, y, z ingredient from Trader Joe’s.
Here’s my newest favorite.
And here’s how to use it.
This recipe started when I went to the freezer in search of something to make for dinner. I offered the kids the option of salmon or shrimp and they couldn’t agree (of course) so we compromised on salmon first and shrimp later.
I thawed the salmon while they did crafts at the table.
Other key ingredients for this dinner include…
Roasted walnuts.
And lentil pasta – another TJs winner that our whole family loves. It’s GF and high in protein and quite tasty!
I told you last week I was feeling like arugula lately didn’t I?
Once you prep all these things, the salad comes together in no time at all. And since the vegan pesto is already made, it can happen quickly.
Ready for a recipe?
Let’s go!
Pesto Salmon Lentil Pasta Salad [dairy free, gluten free]
*this makes enough for leftovers*
Ingredients:
- 1 1/2 – 2 lb salmon
- 8 oz pesto (I used Trader Joe’s vegan kale, cashews, and basil pesto)
- 12 oz pasta (I used Trader Joe’s red lentil sedanini)
- 3 cups raw walnuts
- 2 tbsp olive oil
- 1/2 tsp salt
- 5 oz arugula
- optional: parmigiano reggiano or pecorino romano / sun dried tomatoes
Directions:
Pre-heat oven to 400 degrees F. Place salmon skin side down on greased baking sheet at coat with a few tbsp of pesto. Bake for 10-12 minutes, until done to your likeness.
On another baking sheet, spread out walnuts tossed in olive oil and salt. Bake for 10 minutes until well toasted.
Boil water and cook pasta.
Toss everything together – arugula, (more) pesto, noodles, salmon, and nuts – in a bowl and top with cheese.
I made it another day with sun dried tomatoes on top. And then once the salmon ran out I added white beans instead. Next time I’ll do shrimp.
I was SO happy to have leftovers, I just made two more salads right away for Kyle and my lunches the next day.
I’ve eaten it twice since then, and it’s good every time. Get to TJs and try out this pesto and pasta!
And if your kids are like mine and they can’t decide on salmon or shrimp then you can do the same thing I did and make it both ways.
That pesto sounds really good! I’m impressed with the high quality ingredients too—can’t say the same for most store bought pesto. Thanks for the recipe!
I know right?!? Go TJS!
I totally love that pesto! I’ve used it mixed into a white bean salad and on baked tofu but usually just dribbled over salad or roasted veggies that needed some help.
Good to know that red lentil pasta is ok for leftovers- i love that it’s so high in protein and fiber but have just made what i was going to eat asap since the few other gf pastas I have tried turned mooshy or just weird. Nice combo with the arugula!
I’m a TJs superfan dork myself :)) the soyaki marinade is my default for anything grilled or when I’m making batches of baked tofu for the week